Venison Stew Recipe
Are you looking for the best Venison Stew recipe? This Venison Stew is always a hit as an Appetizer . An assortment of fabulous flavors, the Venison Stew recipe is one of those European dishes you simply shouldn't miss. Mark this Venison Stew, or else you will later regret bookmarking this recipe.
Ingredients
2 cups dry red wine
Juice of 1 lemon juice of 2 limes
2 large bay leaves
2 whole cloves
1 large yellow onion, peeled and sliced
3 carrots, peeled and chopped
Top leaves of 2 celery ribs
1 large garlic clove, peeled and crushed
1/2 teaspoon dried tarragon
Pinch of dried thyme
6 whole black peppercorns, crushed
1 juniper berry, crushed
1/2 teaspoon salt
TO COMPLETE THE STEW:
3 pounds of lean venison cut in 1 inch cubes
8 tablespoons (1 stick) sweet butter (slightly more if needed)
2 tablespoons gin
3 tablespoons lean salt pork, cut into 1/4 inch dice
1/4 pound fresh mushrooms, as small as possible
Salt and freshly ground black pepper, to taste
12 to 18 tiny pearl onions
6 chicken livers
Directions
Combine marinade ingredients in a large glass bowl and stir well.
Add venison, cover, and refrigerate for 1 day.
Turn meat 1 or 2 times in the marinade.
Remove meat from marinade and dry thoroughly with paper towels.
Reserve marinade.
Melt 2 tablespoons of the butter in a heavy skillet.
Brown the cubed venison a few pieces at a time, and with a slotted spoon transfer them to a bowl.
Add additional butter to pan as needed.
Transfer all the venison to a flameproof casserole.
In a small saucepan, warm the gin, then pour it over the venison and ignite.
Shake the casserole slightly until flames die out.
Saute the diced salt pork in a small skillet until golden.
With a slotted spoon transfer pork to the casserole.
Remove mushroom stems and save for another use or discard.
Wipe mushroom caps with a damp paper towel.
Melt 4 tablespoons of the butter in a small skillet.
Add mushroom caps and season with salt and pepper.
Cook, stirring occasionally, until tender, about 5 minutes.
Transfer mushrooms and cooking liquid to the casserole.
Bring 1 quart salted water to a boil.
Drop in the pearl onions and boil for 1 minute.
Transfer onions to a bowl of ice water; when cool, peel them and add to the casserole.
Strain the marinade and add it to the casserole; stir well.
Set casserole over medium heat.
Bring to a boil, reduce heat, cover, and simmer for 30 to 40 minutes.
Meanwhile, melt remaining 2 tablespoons butter in a small skillet and cook the chicken livers until they are firm but still pink inside, about 5 minutes.
Cut into large dice.
When venison is tender, add livers to the casserole.
Taste, correct seasoning
Add venison, cover, and refrigerate for 1 day.
Turn meat 1 or 2 times in the marinade.
Remove meat from marinade and dry thoroughly with paper towels.
Reserve marinade.
Melt 2 tablespoons of the butter in a heavy skillet.
Brown the cubed venison a few pieces at a time, and with a slotted spoon transfer them to a bowl.
Add additional butter to pan as needed.
Transfer all the venison to a flameproof casserole.
In a small saucepan, warm the gin, then pour it over the venison and ignite.
Shake the casserole slightly until flames die out.
Saute the diced salt pork in a small skillet until golden.
With a slotted spoon transfer pork to the casserole.
Remove mushroom stems and save for another use or discard.
Wipe mushroom caps with a damp paper towel.
Melt 4 tablespoons of the butter in a small skillet.
Add mushroom caps and season with salt and pepper.
Cook, stirring occasionally, until tender, about 5 minutes.
Transfer mushrooms and cooking liquid to the casserole.
Bring 1 quart salted water to a boil.
Drop in the pearl onions and boil for 1 minute.
Transfer onions to a bowl of ice water; when cool, peel them and add to the casserole.
Strain the marinade and add it to the casserole; stir well.
Set casserole over medium heat.
Bring to a boil, reduce heat, cover, and simmer for 30 to 40 minutes.
Meanwhile, melt remaining 2 tablespoons butter in a small skillet and cook the chicken livers until they are firm but still pink inside, about 5 minutes.
Cut into large dice.
When venison is tender, add livers to the casserole.
Taste, correct seasoning
